How to Cook Dried Black-Eyed Peas

Black-eyed peas are most commonly associated with Southern cuisine, but they might as well be known as health food, too. Black-eyed peas are a low-calorie source of iron and protein. A single serving contains almost 25 percent of the recommended daily allowance of fiber, according to the U.S. Department of Agriculture. While preparing dried, black-eyed peas does take some time and planning, they can be an inexpensive alternative to meat.

Things You'll Need

• 5-quart pot
• 1 cup dried black-eyed peas
• Water

Instructions

1. Place the dried black-eyed peas in a large bowl. Cover them with plenty of water. Soak overnight.

2. Rinse the black-eyed peas.

3. Place the peas in the 5-quart pot, and cover with plenty of water. Bring the water to a gentle boil over moderately high heat. Partially cover the pot with a lid. Cook for one hour or until tender.

4. Drain.

Tips & Warnings

• Puree or roughly mash black-eyed peas into a spread or use them to fill tortillas.

• After soaking the black-eyed peas overnight, cook them with a ham bone and long-grain rice to create the traditional Southern dish, Hoppin' John.

References

• U.S. Department of Agriculture
• Vegetarian Planet; Didi Emmons

Resources

• Read this Article in Spanish
• The Lee Bros. Southern Cookbook; Matt Lee and Ted Lee